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Battersea Evolution

Chelsea Bridge Gate, Battersea Park, Queenstown Road, Battersea, London, SW8 4NW Show on Map Add to shortlist
Click to call 0207 8361035 Click to email batterseaevolution@smartgroupltd.co.uk Make an enquiry Send to a Friend
Sample Menus
16/04/2019

STARTER:
MEAT
Duck scrumpet with pineapple ketchup, orange, fennel and caper salad
Ham, eggs and peas with sourdough croutons, mustard sauce
Pressed chicken, smoked duck and wild mushroom terrine, pickled mushrooms, toasted brioche
FISH
Cured bass fillet, pink grapefruit, peas, mustard, coriander
Curry cured Scottish salmon, carrots, lime pickle, coconut
Poached cod loin, Lyonnaise potatoes, red wine sauce
Potted shrimp with smoked salmon, kohlrabi, gherkins and parsley
Black Venus rice with confit Romana tomatoes, white crab sauce, rocket
VEGETARIAN
Ricotta gnudi with peas, beans and basil (v)
Spiced courgette and chickpea samosa, cauliflower and potato, fresh mango, mild curry sauce (v)
Ratatouille and quinoa salad with romesco sauce, basil vinaigrette (vegan)
Cucumber, potato and olive salad, cashew nut cream, nasturtium leaf pesto, potato ash (vegan)

MAIN:
MEAT
Tarragon roast breast of Cornish chicken, cacciatore chicken ragout, black olive fregola, buttered greens
Slow roast Cornish lamb rump, basil gnocchi, fine beans and black olives, pickled cabbage, rosemary
Sticky beef cheeks, Caesar salad, purple carrot ketchup, pickled radish
Breast of chicken filled with farmhouse Westcombe cheddar, herb crumb, pomme rissolées, frisée salad, smoked tomato, walnut dressing
Navarin of lamb, olive oil pomme purée and summer vegetables
Pave of dry aged sirloin of beef, parmesan and polenta chips, roast Romano peppers, black garlic, watercress and shallot salad (£3 supplement pp)
Slow roast pork belly, white bean purée, parsley, apple and shallot salad, buttered asparagus with peas, salt baked carrots, cumin sauce, pork scratchings
Spiced honey duck breast, apricot, roast fennel, thyme fondant, citrus sauce
VEGETARIAN
Grilled polenta and ricotta fondant, aubergine ketchup, tenderstem flowers, split yellow peas, pinenut crumb (v)
Ravioli sunflower filled with asparagus and ricotta, grilled asparagus, warm tomato and basil vinaigrette dressing (v)

DESSERT:
Malted peanut butter cremeaux, banana milkshake crumb, caramel, coffee ice cream
Illanka grand cru single origin chocolate, Moulin Cornille extra virgin olive oil, black sea salt
Coconut curd, tropical fruit, coconut sponge, yuzu syrup
Lemon meringue tart
White chocolate and raspberry cheesecake, olive oil shortbread, verbena
Rosemary panna cotta, rhubarb, apricot sorbet
St. Germain macerated summer fruits, strawberry sorbet (vegan)
Passion fruit ganache, pineapple carpaccio, fresh toasted coconut (vegan)

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